Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Insalata di ceci con pomodori, olive, parmigiano, finocchi

Chickpea Salad with Tomatoes, Olives, Parmesan, and Fennel

Name: Chickpea Salad with Tomatoes, Olives, Parmesan, and Fennel
Total time: 1200 s
Yield: Serves 2 servings
Ingredients: 1 1/2 cups canned chickpeas, drained (about 240 grams); 3/4 cup tomatoes (about 130 grams); 5 small fennel bulbs, cleaned; 2 oz Parmesan cheese (about 60 grams); 12 pitted green olives; A few fresh basil leaves; as needed Extra-virgin olive oil,; Salt; 1 pinch dried oregano; bowl Mixing; Cutting board; Knife

#La CucinaDiMimi# @ivana75cucinadimimi

Torino

This summer salad is fresh, super quick to make, simple, and delicious at the same time.

#La CucinaDiMimi# @ivana75cucinadimimi

Torino

This summer salad is fresh, super quick to make, simple, and delicious at the same time.

Saved

Ingredients

10 min prep + 10 min

Serves 2 servings

1 1/2 cupscanned chickpeas, drained (about 240 grams)
3/4 cuptomatoes (about 130 grams)
5small fennel bulbs, cleaned
2 ozParmesan cheese (about 60 grams)
12pitted green olives
A fewfresh basil leaves
as neededExtra-virgin olive oil,
Salt
1 pinchdried oregano
Tools:
bowlMixing
Cutting board
Knife

Saved

Steps

10 min prep + 10 min

1

First, wash the tomatoes, dry them, and remove the seeds.
2

Cut the tomatoes into pieces. Then slice the pitted green olives into rounds.
3

Slice the cleaned fennel bulbs vertically.
4

Drain the chickpeas. In a mixing bowl, combine the chickpeas, chopped tomatoes, sliced fennel, sliced green olives, and Parmesan cut into small cubes. Add salt, olive oil, and a pinch of oregano. If you like, add a few basil leaves.
5

Toss everything together, and your summer chickpea salad is ready to enjoy!